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Preheat your oven to 400F.
Wash the zucchinis and slice them in their lengths.
Get a spoon and scoop out the inside, don't throw away the pulp!
Chop the zucchini pulp, the tomato and the onion coarsely. Remove the seeds from the tomato.
Finely chop the jalapeño and transfer the jalapeños, zucchini pulp and tomato to a bowl.
Heat 1 tablespoon of oil in a skillet over medium heat and sautée the onion for 3 minutes.
Add the spices and sautée for a few seconds until you start to smell them.
Transfer the sautéed onion to the bowl with the pulp mixture.
Add the ricotta and mix well.
Line the zucchinis in a baking pan and fill them with the mixture.
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